Frozen Strawberry Fluff Pie

• For the filling:
• 2 large egg whites
• 16 ounces frozen strawberries, slightly thawed
• 3/4 cup sugar
• 8 ounces whipped topping
• 1 teaspoon vanilla
• For the crust:
• 1 tablespoon butter
• 8 tablespoons butter, melted
• 3 cups graham cracker crumbs (about 18 whole graham crackers) *Use gluten free if needed
• 1 tablespoon water, or more if needed

1. Use the 1 Tablespoon of butter to grease 2 9 inch pie pans.
2. In a small bowl combine melted butter and graham cracker crumbs. Stir until crumbs start to adhere to each other. If needed, add water by the Tablespoon until crumbs are cohesive. Divide the mixture between the two pans and use your fingers to press it onto the bottom and up the sides of the pan.
3. For the filling, place egg whites, strawberries, and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat mixture for 15 minutes or until puffed and fluffy. Gently stir in whipped topping and vanilla. Divide mixture evenly between two pans. Wrap tightly with saran wrap then foil and freeze for at least 24 hours or up to 3 months.
4. To serve, place the bottom of the pan in extra hot water for about 5 minutes to loosen the crust. Then slice and serve with chocolate syrup, sliced strawberries, and whipped cream, if desired.

egg whites, frozen strawberries, sugar, topping, vanilla, crust, butter, butter, graham cracker crumbs, water

Taken from food52.com/recipes/22328-frozen-strawberry-fluff-pie (may not work)